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–+ servings

Thai Crunch Salad CPK Copycat (with peanut ginger sauce)

A vibrant and crunchy salad inspired by California Pizza Kitchen, featuring fresh vegetables and a creamy peanut ginger dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, side
Cuisine: American, Thai
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup red bell pepper thinly sliced
  • 1 cup cucumber sliced
  • 1 cup green onions chopped
  • 1 cup cilantro chopped
  • 1 cup edamame shelled and cooked
Peanut Ginger Sauce
  • 1/2 cup peanut butter smooth
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 2 tablespoons water to thin sauce

Method
 

Prepare the Salad
  1. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and edamame.
  2. Toss the salad ingredients together until well mixed.
Make the Peanut Ginger Sauce
  1. In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and water until smooth.
  2. Adjust the consistency with more water if needed.
Combine and Serve
  1. Drizzle the peanut ginger sauce over the salad and toss to coat evenly.
  2. Serve immediately or chill for a short time before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gFiber: 5gSugar: 5g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days. The sauce can be made ahead of time and stored separately.

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